Double Chocolate S’mores Cookies

These double chocolate s’mores cookies combine the rich indulgence of chocolate cookies with the nostalgic flavors of campfire s’mores. Each bite delivers fudgy chocolate, gooey marshmallows, and crunchy graham crackers.

The secret is using both cocoa powder and melted chocolate for maximum chocolate flavor. Mini marshmallows and graham cracker pieces are folded right into the dough for an authentic s’mores taste.

Perfect for summer gatherings, holiday parties, or whenever you’re craving that campfire magic indoors.

Ingredients You’ll Need

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The beauty of these cookies lies in simple, quality ingredients that pack maximum flavor. You’ll need basic baking staples plus the signature s’mores components.

Use high-quality cocoa powder and dark chocolate chips for the richest chocolate base. Mini marshmallows work better than large ones since they distribute more evenly.

Crush graham crackers into chunky pieces rather than fine crumbs for better texture contrast.

How to Make Perfect S’mores Cookies

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Start by creaming butter and sugar until light and fluffy, about 3-4 minutes. This creates the perfect chewy texture. Mix dry ingredients separately, then gradually combine with wet ingredients.

Don’t overmix once flour is added.Gently fold in chocolate chips, marshmallows, and graham crackers last to prevent breaking them apart.

Baking Tips for Success

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Chill the dough for at least 30 minutes before baking. This prevents cookies from spreading too much and keeps mix-ins intact.Use parchment paper and space cookies 2 inches apart.

They’ll spread slightly but maintain their shape. Bake until edges are set but centers still look slightly underdone. They’ll continue cooking in the hot pan.

Read More: Sweet Potato Celebration Cake: A Moist & Flavorful Dessert

Storage and Serving

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Store cooled cookies in an airtight container at room temperature for up to one week. Layer parchment paper to prevent sticking. These cookies freeze beautifully for up to 3 months.

Thaw at room temperature for the best texture. Serve with cold milk, or warm them slightly for extra gooey marshmallows.

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Double Chocolate S’mores Cookies

Recipe by Emma BrooksCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

15

minutes

Cooking time

42

minutes

Total time

57

minutes

Fudgy chocolate cookies loaded with marshmallows and graham crackers for the ultimate s’mores experience

Ingredients

• 1 cup all-purpose flour

• 1/3 cup unsweetened cocoa powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 3/4 cup dark chocolate chips

• 3/4 cup mini marshmallows

• 1/2 cup graham crackers, roughly chopped

Directions

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
• In a large bowl, cream butter and both sugars until light and fluffy, 3-4 minutes.
• Beat in egg and vanilla extract until combined.
• Gradually mix in dry ingredients until just combined.
• Gently fold in chocolate chips, marshmallows, and graham crackers.
• Chill the dough for 30 minutes.
• Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
• Bake for 10-12 minutes until edges are set.
• Cool on a baking sheet for 5 minutes before transferring to a wire rack.

Notes

• Don’t overbake – cookies should look slightly underdone in the center
  Use mini marshmallows for the best distribution
  Chill the dough longer if it seems too soft to handle
  Press extra marshmallows and graham crackers on top before baking for prettier cookies

Frequently Asked Questions